Description
Delight in these Raspberry Chocolate Chip Cookies, a perfect blend of sweet, tart, and rich flavors. Soft, buttery cookies loaded with fresh raspberries and semi-sweet chocolate chips make a fruity twist on the classic chocolate chip cookie, ideal for summer baking or any time you crave a berry-infused dessert treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup fresh or frozen raspberries
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until fully combined, ensuring the dough is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
- Fold in Raspberries and Chocolate Chips: Gently fold in the fresh or frozen raspberries and semi-sweet chocolate chips carefully to keep the raspberries mostly intact and prevent bursting.
- Scoop Dough onto Baking Sheet: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until cookie edges are lightly golden and the centers are just set but still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breakage.
Notes
- If using frozen raspberries, do not thaw them before folding into the dough to minimize excess moisture that can affect cookie texture.
- Chilling the dough for 30 minutes before baking helps reduce spreading and improves flavor.
- Cookies are best enjoyed the day they are baked for optimal freshness but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
